Cooking with Susie Q – Week of September 12, 2018

I had a friend ask me about a recipe for Crockpot chicken soup.  Did I have one? Had I tried it? Kim says she has a recipe she likes and really enjoys her crockpot.  With cooler weather already rearing its ugly head, head, our slow cooker/crockpots can become a lifesaver.  Our family has been eating a lot of salads and cold plates in the heat we have enjoyed this summer. But it seems to be time to bring the slow cooker back out to the front.  To come home to a ready meal can be a lifesaver. I heard from a couple of families who love their crockpots.

Samantha tells me that the stroganoff recipe is in her 2 week rotation and if she misses it, her family reminds her that it is one of their favorites!  Thank you for sharing. We also heard from Ben with his favorite buffalo chicken recipe. Ben tells me, with him and his wife both working, they split cooking duties.  When it is his turn, he likes this one for crockpot buffalo chicken. He serves it with fries or a salad.  Thank you! I can’t wait to try both of these.

Crockpot Chicken Stroganoff

4 skinless, boneless chicken breast halves – cubed

1/8 cup margarine

1 (.7 ounce) package dry Italian-style salad dressing mix

1 (8 ounce) package cream cheese

1 (10.75 ounce) can condensed cream of chicken soup

Directions: Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours. Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm. Serve over rice or noodles.

Buffalo Chicken Sandwiches

4 skinless, boneless chicken breast halves

1 (17.5 fluid ounce) bottle buffalo wing sauce, divided

1/2 (1 ounce) package dry ranch salad dressing mix

2 tablespoons butter

6 hoagie rolls, split lengthwise

Directions: Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hours. Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.

I have changed my email address.  I hope this doesn’t cause anyone any incovenience. I really enjoy this time with you each week and would love to hear from you. Do you have any requests? Is there a recipe you have been looking for or remember from your younger years? Can I help you find it? Do you have any recipes that are special to you that you could share with us? Please contact me at or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.

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